MAY YOUR WINES FALL
BRIGHT! Inventory PRICES
reduced. All inventory is on Dutch St.
Call to order, if you want. The online cart has closed, but I can still send orders out and take
credit cards from the house. Call 607-368-3449 if you want to meet me
here.

Gelatin is excellent for reducing tannin in red
wines as gelatin needs tannin present to work.
To remove excess tannin from a red wine, fine with gelatin without adding any additional tannin. This
attraction between gelatin and tannin is great for a red wine that has too much
tannin.

If you add too much to a wine or there is too much naturally, tannin can be
removed with the use of gelatin at the rate of 2 grams per 5 gallons.

(Dark) We use tannin for flavor rather than for fining. Tannin
is present in grape stems and is not often a required additive.

Dissolve the gelatin in some warm water. Add to wine. Mix well. If
a haze occurs, chill the wine and add 1-2 grams more of tannic acid.